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A close up of chocolate squares with sprinkles

Easter Chocolate Treats

Servings 12 Servings

Ingredients
  

  • 12 ounces chopped semi-sweet chocolate or chocolate chips
  • ½ cup Easter theme or pastel color candy sprinkles
  • Optional Toppings:
  • dried fruits, candied ginger/orange, cherries, coconut flakes, craisins..
  • nuts or seeds, almonds, cashews, peanuts, pumpkin/sunflower seeds...
  • Special Equipment:
  • 2 silicone ice cube trays, washed and dried well

Instructions
 

  • Melt chocolate using a double-boiler or microwave method.
  • Double Boiler- add a couple of inches of water to the bottom of a saucepan and then place a bowl on top (making sure that the bowl does not wobble and that the water does not touch the bottom of the top bowl). Place the chocolate in the bowl and slowly heat the water. Stir until the chocolate melts.
  • Microwave- place chocolate in a microwave-safe bowl. Microwave at 35% power, in 30-second intervals, stirring thoroughly after each interval. Carefully continue until chocolate is completely melted and silky.
  • Divide the melted chocolate evenly into each silicone well. Sprinkle with candy sprinkles or toppings of choice on top. Gently press the toppings down with a small piece of parchment or wax paper. Leave the trays at room temperature for the chocolate to set, for 1 to 2 hours. Pop chocolate cubes out of the mold and store them in an air-tight container. Enjoy!

Notes

Ice cube tray can be used instead of silicone mold, however, chocolate will be harder to pop-out.